There may be many people who don't know that the first country in the world to use steam cooking is China. China has the saying that "no vegetables are not steamed." With regard to steaming, the earliest origins can be traced back to the Yanhuang period more than 10,000 years ago. Our ancestors discovered that steam can ripen food from the principle of boiled food. As far as cooking is concerned, without the wisdom of the ancients, we will never taste the fresh, fragrant, tender and slippery taste of steaming.
Prepare the material: Shrimp with a sharp edge (preferably serrated) from the back of the prawns, pick out the black mud, onion ginger garlic (cut)
Boiled in the water, waiting for use
Raw 1.5 tablespoons, 1 scoop of vinegar, half a spoonful of sesame oil, 1 scoop of water, half a spoonful of brown sugar, and a proper amount of salt into a sauce.
Hot pot hot oil sautéed shallot ginger and minced garlic
Add the prepared sauce and boil it.
Soaked fans drained in a large bowl
Shrimp on the fans, sprinkle the sauce evenly
Put in a steaming dish with water
Put the steaming pan into the electric steamer; remove it for about 8-9 minutes, sprinkle with chopped green onion, then
How to make steamed vegetables the healthiest? "Fire, water, and short time" is the seven-character steaming method. First of all, the raw materials should be fresh, because the protein in the raw materials is not easily dissolved in water during steaming, and the seasonings are not easily penetrated into the raw materials. Therefore, the texture of the food is tender and juicy, and dry things like beef tendons are not suitable for steaming. Secondly, the raw material can be tasted before steaming, and the time of immersion and garnishing is long, and the seasoning which is heavy in spicy taste cannot be used, otherwise the umami taste of the raw material itself is suppressed. Or add oyster sauce after steaming, the oyster sauce should be salty and light, not too strong. Once again, steamed with boiling water, suitable for high-quality raw materials, such as fish, vegetables, etc., the time is about 15 minutes. For the rough texture, the raw materials that require steaming and smashing should be steamed for a long time, such as crispy duck and steamed pork. Fresh and tender dishes, such as eggs, should be steamed slowly with medium heat and small fire. Finally, when steaming vegetables, pay attention to layering, the dishes with less soup are placed on top, the soup with more water is placed underneath, the light dishes are placed on top, the dark dishes are placed underneath, and the unripe dishes are placed on top. The easy-to-cook dishes are placed below.